Chicken and Chorizo Jambalaya with Spicy Pepitas

Steps

1. Cook jambalaya Preheat oven to 180°C. Remove plastic cover from jambalaya and cover with foil. Place on an oven tray and cook for about 30 minutes, or until heated through. Remove from oven, on tray. Stir halfway to ensure even cooking. Alternatively, spoon meal into a baking or casserole dish and cook at 200ºC for about 25 minutes, until heated through.
2. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
3. To finish Thinly slice spring onions. Combine jambalaya and rice and season to taste. Sprinkle with spicy pepitas.
4. Serve Jambalaya topped with spring onions.